These fluffy Whole Wheat Pancakes are made with buttermilk and have the best flavor! They’re freezer friendly and great for easy breakfasts or school lunches.
Weekend breakfasts are a big deal around here.
Not because we always have an elaborate feast, but we do try to make a nice, hot breakfast at least once during the weekend when we have a little more time to enjoy it.
Also because breakfast is my favorite meal of the day (and the rest of the family would probably say the same!).
A few weeks ago I got my copy of the Magnolia Table cookbook and I love it.
We tried out Joanna’s pancake recipe a couple weeks ago and I immediately knew I had to come up with my own healthier version of her pancakes, made with whole wheat flour.
I also knew that I needed to reduce the recipe from the original, because although it claims to make 4 servings, we got 24 good sized pancakes out of it! Which means we were eating pancakes for a lot of meals that week 😉
These whole wheat pancakes are so thick and fluffy, and the buttermilk gives them such great flavor!
We love them best with homemade strawberry sauce and whipped cream, but they are amazing however you top them — syrup, sweetened Greek yogurt and fresh fruit, or just as they are.
How to make whole wheat pancakes:
- Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl.
- Add the wet ingredients: buttermilk, oil (or Greek yogurt), egg and vanilla.
- Stir until combined and then let it sit for 10-20 minutes to do its thang. Watch how it puffs up!
- Ladle onto a hot grill and flip when the edges start to appear dry. Perfect golden brown pancakes!
Variations on this whole wheat pancake recipe:
I’m all in favor of using a recipe as a guide and making things your own! Here are a few ways to change up this whole wheat pancakes recipe:
- Add in a mashed banana
- Add in a shredded apple and extra cinnamon
- Add in some fresh or frozen blueberries or fresh chopped strawberries
- Add in a tablespoon of cocoa for a chocolatey twist!
- Add in a tablespoon or two of peanut butter for a peanutty twist!
What to do with leftover pancakes:
I generally make a few extra pancakes as they’re great in so many ways! Here are a few of our favorite ways to use them up:
- Store them in the fridge and pop them in the toaster for fresh pancakes on a busy school morning.
- Make pancake PB&J sandwiches (great for breakfast or lunch!)
- Take them for school lunches with fresh berries and vanilla Greek yogurt
- Make pancake skewers with fresh berries, then dip in a small cup of syrup or whipped cream
- Freeze them for later!
How to freeze pancakes:
Pancakes freezer perfectly and don’t even require flash freezing to ensure they don’t stick together.
Simply stack them in a freezer safe container or place them in a large freezer bag, then freeze up to 3 months.
To thaw, leave in the refrigerator overnight or thaw in the microwave on medium power for 1 minute.
Looking for more pancake recipes?
- Easy Banana Oatmeal Pancakes Recipe
- Lemon Baked Pancake with Triple Berry Sauce
- Lemon Blueberry Greek Yogurt Pancakes
- Apple Crisp Pancakes
- Healthier Cinnamon Roll Baked Pancake with Maple Cream Cheese Syrup
Whole Wheat Pancakes
- 1 cup whole wheat flour (140g)
- 2 tablespoons granulated sugar (25g) optional
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low fat buttermilk
- 1/4 cup canola oil
- 1 egg
- 1 tablespoon vanilla extract
- In a medium bowl, whisk together flour, sugar (if using), baking powder, baking soda and salt.
- Stir in buttermilk, oil, egg and vanilla just until completely combined. Let sit on the counter for 10-20 minutes.
- Lightly grease a large flat griddle and spoon pancake batter by the ladleful onto the surface. Cook for about 3 minutes per side, until just golden brown.
- Serve immediately or see tips above for freezing.